2 medium-sized butternut squash, peeled and cut into large chunks
2 carrots, peeled and chopped
1 onion, chopped
2 teaspoons chopped fresh ginger
1 teaspoon minced garlic
¼ teaspoon red chili flakes
¼ teaspoon cinnamon
¼ teaspoon pepper
1/8 teaspoon nutmeg
3 quarts chicken stock
Place all ingredients in a medium stockpot. Bring to a boil, then reduce heat and simmer until vegetables are soft. Allow to cool and purée with an immersion blender. Serve warm.
